This is a very rich, sweet tasting jam/butter that tastes great on toast, pairs with sharp cheese and with pork and game.
This my first time ever canning. In fact, to be honest I am not 100% sure this “jam” is a true jam and if it can keep at room temp like other canned foods. That is because I went easy on both the amount of sugar and vinegar.
I plan to use this jam quickly and treat it like an open can of jam and keep it refrigerator the whole time.
Technically, this might be considered more of a “butter” than a jam, but because I am submitting it to the Downtown Home and Garden Jam Contest, I am calling it a Jam.
If you are new to canning I strongly suggest getting a Ball Bluebook and follow the exact instructions. Canning is not the same as wild fermentation. Mistakes made during canning can result in becoming very sick, so I suggested using the Bluebook, or following canning recommendation from an agriculture extension service.
Brian’s Balsamic Sweet Onion Jam: Makes 1-1 1/2 quarts
2 bags of onions (12 medium/large onions), peeled and sliced
1 cup of packed brown sugar (dark or light)
1 cup Balsamic vinegar
1 stick of salted butter
In the morning or the night before, slice the onions and add them to a heavy bottom pot, add the rest of the ingredient and cook uncovered on low overnight, or all day. You can cook them more if want want. I wanted more of a puree/jam consistency, so I put the cooked onions into a food processor and cooked out a lot of the liquid.
This is what the onions look like after 4-5 hours
I forgot to take a picture of the onions when I woke up. Here is a picture of the onions after a pureed them in the food processor. The jam has a caramelized color and flavor. If pureeing, make sure to watch the onions and stir often, so they do not burn and get bitter.
Soak your canning jars in hot, not boiling water.
Fill the jar to a half inch from the top. Make sure you wipe the top of the jar clean to unsure a good seal. Place the mason jar lid and ring on the jar and place in the hot water. Bring the water up to the boil, then boil for 10 minutes.
Take the jars out with a canning holder, and let them cool for 12 hours. They should “pop” closed in 20-60 minutes.
Note: This jam will only keep for s few weeks, not like a tested recipe from the Ball Bluebook. I recommend refrigerating them.
This jam is great on toast, for cheese plates, and pork and lamb dishes.
The Jam contest is tomorrow. There are 70 people (jars) entered. Wish me luck.